Preheat the oven to 180°C, fan 160°C, gas mark 3. Arrange the meatballs on a baking tray and bake for 15 minutes.

2

Meanwhile, heat the oil in a large saucepan and sauté the onion for 5 minutes. Stir in the garlic, apricots and cinnamon and cook for a further minute. Pour over the chopped tomatoes and 200ml of the stock.Stir well to combine then simmer for 5 minutes.

3

Place the cous cous in a bowl and pour over the remaining stock. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the grains, season with black pepper and stir through half of the parsley.

4

To serve, stir the meatballs and remaining parsley into the sauce. Divide between plates, garnish with the flaked almonds and serve with the cous cous.